Saturday I was at a festival and one of my customers was looking at the spices I had from Country Life Natural Foods, our Co-Op. She said, " I have no idea how to use coriander in cooking". That got me thinking, she might not be the only one. I happen to love this spice and use it in sweet baked items and in savory spicy dishes. It's one of my secret ingredients, that I could not live without. So maybe I can inspire you to try coriander in your next meal.

The thing that I find interesting about coriander is its the seed of the cilantro plant. Now I'm not a fan of cilantro but their flavors are nothing alike. Coriander has a lemon like aroma and flavor, and is used in both European sweet baked items and Indian curry dishes.

How coriander is prepared also greatly effects its final flavor, and also what other flavors its paired with. When left whole, its flavor is full of citrus, light and sweet. When ground, and the seeds roasted, it has a nutty aroma.

Coriander lends a roundness of flavor to the fire of chilies and makes lime taste sweet and tropical. Its earthy, lemony punch is perfect with all legumes, especially lentils. From lamb to pork to chicken, there's not a meat coriander can't improve, especially in a slow braise. Recipe for Picante Sauce

But I think coriander is best when paired with fruits, vegetables, and other spices. Apples, ginger, onions, and all types of calciferous vegetables are livened up by the spice. Coriander pairs well with black pepper, cumin, and herbs like thyme, parsley, and cilantro. It's an essential to homemade curry powders and some complex barbecue rubs. Recipe for Kansas City Barbecue Rub and Sauce.

My favorite use of coriander is in sweets, where its favor is halfway between lemon zest and cinnamon. It brightens and deepens buttery flavors, perfect for cookies, crumbles, and dessert sauces.